Thanks tempusflits, for the suggested amounts of herbs. Apparently you can use any number of combinations if herbs. This what P Allen Smith had to say about herbes de Provence: "Herbes de Provence is an essential ingredient in my summer kitchen. The flavor is a natural fit with so many of the dishes of the season. Mixed with olive oil, Herbes de Provence is perfect for roasted chicken or potatoes. I love to sprinkle it over homegrown tomatoes with salt, pepper and a little feta cheese. This herb blend originates in Provence, France, down in the southwest near Italy. It is an assortment of herbs that reflect the traditional, native herbs commonly used by cooks from this region. Common herbs are thyme, fennel, sage, summer savory, rosemary, coriander, basil, anise, mint and tarragon. Lavender is sometimes added to the blend, especially here in the U.S. Traditional cooks in the region don't have a "mix". Instead they use the herbs as needed to suit their tastes. Spice wholesalers are responsible for the dried blends commonly found in stores. You can easily prepare Herbes de Provence with the herbs growing in your garden. During the summer months use them fresh as a bouquet garni for soup or stew. The traditional French bouquet garni is a small "bundle" of herbs tied together with cotton string or put into a sachet or tea strainer and added to the recipe. This method makes the removal of the herbs much easier before serving the dish. It is usually comprised of parsley, thyme and a bay leaf but you won't stray from tradition if you just use what you prefer. Herbes de Provence are also delicious chopped and sprinkled over any number of fresh veggies. Be sure to prepare a dried blend at the end of the growing season to use during fall and winter. My Herbes de Provence recipe includes sweet marjoram, thyme, sweet basil, rosemary and lavender. In addition to tasting great, these herbs are some of the easiest to grow." I hope this information is helpful to those who have not used herbes de Provence. jude

this is a local issue and what the rules are here in VA may not apply in NJ. i wouldn't hesitate to sell dried herbs without a certified kitchen. there's no processing involved.

I sell fresh, but at season's end I dried the excess. I packed them in 3"x3" bags. They are selling slow but add something which could have gone to waste. Some people simply don't have any idea how to use fresh herbs. In the fall, I also sold quite a bit by bringing a large display of fresh cut when I made my final harvest. Normally I just bring 1-2 bunches each market day, and the lartge dislay seemed to help sell a lot as we approached Thanksgiving, deer sausage making, etc. Rosemary, thyme, and sage, $1.00 each.

I don't see why the stems would stay Pokey sInce I would grind those in my little great old coffee grinder.. the leaves I put inn Jars when finished air drying Thanks y'all PS... Just say no to the ones who want us not to enjoy the fruit of our labor.